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Last Autumn, this was my ‘goes with everything’ side. I like to make big batches of quinoa and use it for different things throughout the week and this is one of the many ways I love to have it. It’s a simple, no fuss salad using a few seasonal ingredients that taste divine this time of year. Toasted pecans and crisp roasted squash are such autumny flavours and I just love how they taste with the peppery rocket and crumbly goats cheese. When you can’t get your hands on a pumpkin, swap it in for the squash, it’s such a treat and tastes even better.
Ingredients:
Serves 4
? 2-3 Cups of Cooked Quinoa
? 1/4 Cup of Pecans
? 50g of Goats Cheese/Feta
? 1/2 a Butternut Squash
? 50g of Rocket
For the Dressing:
? 1 Tablespoon of Honey
? 2 Tablespoons of Balsamic Vinegar
? 3 Tablespoons of Olive Oil
Step 1: Peel and chop the butternut squash into cubes. Add the cubes to a roasting tray and drizzle with a little olive oil and a good pinch of coarse salt. Roast at 200?C for about 30-40 minutes until soft and starting to crisp.
Step 2: A few minutes before the squash is done, add the pecans to a pan on medium heat and toast them for a few minutes until fragrant and delicious.
Step 3: Add the quinoa, rocket and pecans to a bowl. Crumble the goats cheese and add it in on top.
Step 4: Combine all of the dressing ingredients and whisk them well. Drizzle the dressing into the bowl, tossing everything well.
Step 5: When the squash is ready, add it to the bowl, tossing before serving.
This recipe is Gluten Free. For more healthy recipes check out www.thelittlegreenspoon.com and follow Indy on Instagram @thelittlegreenspoon and Twitter @littlegspoon.
Don’t feel like doing the cooking? Join Indy at her Yoga Brunch at The Dean hotel on September 27th for an amazing morning of relaxing yoga and nourishing food- tickets available here: www.eventbrite.ie/e/yoga-brunch